Measures of the antioxidant capacities of 277 selected foods have been released by Agricultural Research Service (ARS) scientists. The new database provides easy access to antioxidant values for a wide variety of foods, many of which may be excellent sources of healthful compounds.
The database will be used by scientists to help guide ongoing research into [...]
Research by the Channing Laboratory at Brigham and Women’s Hospital (BWH) reports that frequent consumption of foods containing the flavonoid kaempferol, including nonherbal tea and broccoli, was associated with a reduced risk of ovarian cancer. The researchers also found a decreased risk in women who consumed large amounts of the flavonoid luteolin, which is found [...]
A researcher in the University of New South Wales(UNSW) has developed a new technique for extracting a powerful antioxidant from prawn shells.
Astaxanthin, is the pigment which gives cooked prawns their red colour but is almost all contained in the shells and heads thrown away.
Antioxidants are substances that may protect cells from the damage caused by [...]
The Soil Association has met its target of eliminating the use of synthetic antioxidants in its certified organic fish feeds . Only natural antioxidants are now permitted in these feeds and their ingredients.
This is the first time such a requirement has been placed on any sector of the fish farming industry. [1] Four months have [...]
A study from the University of California-Davis offers more evidence that organically raised vegetables are healthier than those grown under nonorganic practices that rely on chemicals for fertilization and weed, pest and disease control.
Led by professor and food chemist Alyson Mitchell, the study compared levels of two flavonoids — quercetin and kaempferol — in organic and nonorganic tomatoes. Flavonoids [...]
New research published in the current issue of the Journal of Agricultural and Food Chemistry (55 (22), 8896-8907, 2007) shows that Wild Blueberries have the highest cellular antioxidant activity of selected fruits tested. Lead scientist Rui Hai Liu, Ph.D. used the cellular antioxidant activity (CAA) assay-a new assay developed by the Cornell University Department of [...]
Scientists from Dresden proved that plant substances such as those found in red wine, soy, or green tea can accelerate or retard vital processes in cells. These molecules bind to the protein actin which is implicated in cell movement and cell division. According to experimental results published recently in Biophysical Journal the ability of actin [...]
